This easy low carb curry chicken salad is a perfect when you’re looking for new flavour for leftover chicken. It’s great for lunches, sandwich or wrap fillings or just keeping on hand in the fridge for a chicken emergency!
I had roasted a whole chicken so had leftovers as only the Chief Taster eats chicken. The good parts were put aside for him and the rest went to my dogs. I chopped the chicken into squares purely for presentation purposes so it did not look like I had ripped the chicken into pieces. Any small leftovers after cutting also went to the dogs. They had a good dinner!
How to Make Curry Chicken Salad
I recommend that you use a good low carb mayonnaise or your own homemade mayonnaise for this curry chicken salad recipe. It will make a difference to the flavour. Either use left over cooked chicken or a ready cooked rotisserie chicken.
I have deliberately kept this curry chicken salad as simple as possible. May versions have nuts and celery in them but since the Chief Taster hates celery that was a no go. Take this recipe and make it your own. Throw in chopped nuts, celery, green olives, diced red pepper and perhaps some fresh cilantro.
How to Serve Curried Chicken Salad
This curry chicken salad is best served after a couple of hours to let flavours develop. If you are adding nuts, do it just before serving as they will go soft and lose their crunch.
I served mine in a retro fashion on a bed of curly lettuce. I kept it simple and no fuss. You could serve this chicken salad in a lettuce wrap for lunch.
Some other great keto friendly salad ideas:
Halloumi, Blueberry & Spinach Salad
Curry Chicken Salad
- 2 cups chicken, cooked & chopped
- 2 spring onion chopped
- ½ cup mayonnaise
- 1 teaspoon curry powder
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ½ teaspoon black pepper
- Cut the chicken into chunks
- Place the chicken and other ingredients in a bowl and mix well.
- Serve over lettuce, in a wrap or just by itself
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